Safety Quality and Nutritional Characteristics Research of Rice Bran Oil

Abstract:

In order to improve the utilization of rice bran and study the satety quality and nutritional characteristics of rice bran oil,120 unhusked rice were collected from 6 rice planting area in China, determination of Cd and Pb contents in RBO were made by atomic absorption spectrometry when oryzanol content was made by colorimetric method,fatty acid was analyzed by Gas Chromatography and cancer inhibiton experiment was carried out with HepG2.Cd content is between 0.013 ~ 0.462 (mg.kg^-1) and average value is (0.111±0.043) mg·kg^-1. Pb content is between 0.036~0.230 (mg·kg^-1 ) and average value is (0.089±0.024) mg·kg^-1.Oryzanol content is 0.33% ~ 1.56% and average value is 0.80% which is much higher than other common edible vegetable oils.The main fatty acids of RBO are myristic acid,palmitic acid,palmitoleic acid,stearic acid,oleic acid,linoleic acid,linolenic acid,arachidic acid,arachidonic acid.RBO of 0.2 mmol/L has a significant inhibitory effect on cancer cell proliferation.

• Periodical: Advanced Materials Research (Volumes 726-731)
• Pages: 4423-4426
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.726-731.4423
• Online since: August 2013
• Authors: Feng Xiang Yu, Qin Lu Lin, Zhong Pei Huang, Huai Qiu Xiao
• Keywords: Nutritional Characteristics, Rice Bran Oil, Safety Quality

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